Chicken Sausage Rolls Recipe, by Abby Allen

Over 30 years ago Peter and Henri founded Pipers Farm with one mission, to produce wholesome and healthy food that they felt confident to feed their children.

Chicken was where it all began, as they were fixated on producing birds sustainably, rearing chickens like it had been done generations before, by turning their backs totally on industrial chicken production.

Feeding the whole family wholesome and nutritious food has always been at the heart of our family business, it guides every single decision we make from the type of breed we farm to how we deliver you wonderful ingredients to use at home.

We have crafted this simple recipe, that is so brilliant for the whole family, as a nod to where it all began.

Ingredients

500g

Properly Free Range Chicken Mince
A small bunch

Thyme, chopped
1

Shallot, finely diced
1

Clove of garlic, finely chopped
A good pinch

Ground white pepper
A pinch

Pure Sea Salt
1

Free Range Egg
375g

Puff pastry

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Method

Preheat a fan oven to 210C.
In a bowl mix together the chicken mince, garlic, shallot, thyme, pepper and salt.
Roll out the pastry into a long rectangle then place the filling mixdown the middle of the pastry, forming a long sausage.
Brush one half of the pastry with egg wash and fold over. Where the pastry meets, push it down the end of a fork all the way along. Trim the ends and cut into 6 sausage rolls.
Place onto a lined baking sheet and use the remaining egg wash to brush over the top of the sausage rolls. Sprinkle a little sea salt over the top.
Place into the oven and bake for 20 minutes.
Remove and leave to cool for 5 minutes and serve with a dollop of chutney.